Korean fried rice recipe

Ingredients

• 2 × 250 g packs of cooked brown rice
• 1 lemon

• 125 g oyster mushrooms
• Sesame oil
• Low-salt soy sauce
• Sherry vinegar
• 1 clove of garlic
• 2 × 250 g sirloin steaks, fat removed

• 1 cucumber
• 2 spring onions
• Caster sugar

1. Tip the cooked rice into the frying pan, squeeze over the lemon juice and stir regularly. Place the mushrooms on the griddle pan, turning when charred. Put 1 tablespoon of oil, 2 tablespoons of soy sauce and 1 tablespoon of sherry vinegar in a medium bowl, squash in the unpeeled garlic through a garlic crusher, then mix well to create a marinade. Slice the steaks 1 cm thick.
2. Tip the mushrooms into the bowl of marinade, then lay the steak over the griddle in one layer, cook until nicely charred on one side only, then toss with the mushrooms and marinade. Finely slice the cucumber and trimmed spring onions in the processor, then tip into a bowl. Add a pinch of salt and sugar, and a drizzle of soy sauce and sherry vinegar, then with clean hands scrunch everything together.
3. Shred the lettuce and put in a little bowl, then put the harissa and spinach in similar bowls.Tip the rice into a large bowl. Add 1 teaspoon of oil to the frying pan, crack in the eggs, sprinkle over the sesame seeds, then cook for 1½ minutes on each side so that the yolks are still soft, and place on top of the rice. To serve, mix everything together like a giant salad and adjust the spice to your liking with a little extra harissa.